Sous Chef – Job Responsibilities
- Direct and oversee daily food preparation in coordination with the Executive Chef
- Supervise and manage kitchen staff to ensure smooth and efficient kitchen operations.
- Assist with menu planning, food costing, inventory management, and supply control.
- Ensure all food is prepared to the highest standards of quality, taste, presentation, and consistency.
- Maintain high standards of kitchen cleanliness, hygiene, and compliance with food safety and sanitation regulations.
- Develop creative ideas and suggest improvements to enhance kitchen performance and operational efficiency.
- Prepare and manage staff duty rosters and shift schedules.
- Train, guide, and develop new and existing kitchen team members.
- Monitor stock levels and coordinate the ordering of food ingredients and kitchen supplies.
- Monitor, maintain, and ensure the proper functioning of kitchen equipment.
- Identify and resolve operational issues in the kitchen promptly and effectively.
- Manage high-volume food preparation for large-scale operations, events, or catering requirements.
- Maintain proper food production records, wastage control, and portion control.
Job Type: Full-time
Pay: ₹241,640.25 - ₹570,626.03 per year
Benefits:
Work Location: In person
